Pork Fillet with Rice

Ingredients

• 800 g pork fillet (1 thick piece)
• Salt
• pepper (ground)
• 2 tbsp mixed chopped herbs (e.g., thyme, marjoram, parsley, rosemary, etc.)
• 2 tbsp clarified butter
• 1 Garlic clove
• 2 tbsp olive oil
• handful of lamb's lettuce
• 4 stems cherry tomatoes
• 2 tbsp olive oil
• 3 tbsp white wine vinegar
• Salt
• Pepper
• 1.5 cups wild rice
• 1 tsp salt
• 200 g Sour Cream

Instructions

1. 1.

   Peel the garlic. Wash and pat dry the fillet. Rinse the herbs, spin very dry and finely chop them. Mix with salt and pepper, then rub this seasoning all over the fillet.

2. 2.

   Cook the rice in plenty of salted water according to package instructions.

3. 3.

   Heat the clarified butter in a pan, press in the garlic clove, and quickly brown the pork fillet all around.

4. 4.

   Remove the meat from the pan, wrap it in foil, and bake in a preheated oven at 200°C for about 20 minutes.

5. 5.

   Wash and dry the lamb's lettuce. Rinse the cherry tomatoes; from each stem pick two tomatoes, quarter them, and add to the lettuce. Whisk vinegar with oil, salt, pepper, add 2–3 tbsp water, stir well. Mix sour cream with a little salt and pepper until smooth, taste. Take the meat out of the oven and let it rest for about 5 minutes before slicing.

6. 6.

   Slice the fillet into rounds. On warmed plates, draw a stripe of sour cream in the center and arrange the pork slices like scales on top. Toss the salad with dressing and serve on the other side of the plate, garnished with a tomato stem.